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Elvis Rolls

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Ingredients

Adjust Servings:
Rolls
3/4 cup milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1 egg
3 cup (360g) all purpose flour
1/2 tsp salt
1/4 cup butter, room temperature
Filling
1 large banana
2/3 cup peanut butter
8 slices bacon (optional)
Frosting
5 Tbsp butter, room temperature
1 cup smooth peanut butter
1 tsp vanilla extract
1/2 tsp (or to taste) salt
1 cup powdered sugar

Nutritional information

9
Servings
600
Calories
30g
Fat
50g
Carbs
15g
Protein

Elvis Rolls

Peanut Butter, Banana, & Bacon

  • 1 hr (active time)
  • Serves 9
  • Medium

Ingredients

  • Rolls

  • Filling

  • Frosting

Directions

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These rolls are inspired by the peanut butter, banana, and bacon sandwich that Elvis famously ate. The fluffy and sweet enriched bread is filled with all the pb,b&b goodness, but the flavors blend well and none are too overpowering. You can opt to leave the bacon out, but I think it adds a fun touch. I’ve topped them with a peanut butter buttercream frosting, but make sure to sprinkle on some bacon bits and top each with a slice of banana too :). They are best eaten the day they are made but can be eaten within 3-5 days. Enjoy!

Steps

1
Done

Rolls

Prepare all the ingredients.

2
Done

Warm the milk, (105-110F is optimal but don't go higher than 115F because it will kill the yeast and the rolls will not rise). Add the yeast to the milk and give it a mix, leave to foam for 5-10 minutes.

3
Done

Add the yeast mixture, sugar, egg, flour, and salt to the bowl of a stand mixer (or large mixing bowl) fitted with the dough hook attachment. Mix on low until a shaggy dough forms, add the butter and mix on medium/medium high until the dough is smooth and supple and wrapping around the hook (8-10 min, or 12-15 min by hand).

4
Done

Cover the dough and leave to rise until doubled (1-1 1/2 hrs). In the meantime gather the filling ingredients and cook the bacon (if using) until crisp. Leave to cool, then crumble into small pieces. Cut the banana into small chunks but don't mash.

5
Done

Once the dough has risen, roll into a large rectangle(ish) shape, about 16x8".

6
Done

Spread on the peanut butter leaving 1" at the bottom for sealing the roll. Sprinkle on the banana and bacon, reserving 1-2 Tbsp of bacon bits for topping.

7
Done

Roll the dough from the long edge toward the 1" left empty earlier, then pinch to seal the roll. Cut into 9 even(ish) sized pieces. I like to use a piece of sewing thread that I scoot underneath and then cross the strands over top and pull to get a clean unsmooshed slice, but a sharp knife works fine as well.

8
Done

Arrange the rolls in a lightly greased 9x9" square baking dish, leave to rise until almost double (45 min-1 hr). Preheat oven to 350F.

9
Done

Bake the rolls for 20-25 minutes until the tops are nicely golden and they sound hollow when the tops are tapped. Take out and let cool completely.

10
Done

Frosting

While the rolls are cooling, add the butter to a large mixing bowl or stand mixer and beat on high until light and fluffy, then add the peanut butter and beat together until increased in volume, mix in the salt and vanilla. Add the powdered sugar 1/4 cup at a time mixing on low until it won't puff up in your face. Beat on high until well combined and fluffy.

11
Done

Assembly

Spread a healthy amount of frosting over all the rolls and sprinkle with remaining bacon bits and a slice of banana on each (optional). Cut apart and dig in!

Elaine

Hi, I'm Elaine! Welcome to my food blog; I am a Montanan, an Eagle Scout, and lover of all things food. I love to cook and bake, as well as share my creations with others.

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